Sundried Blueberry and Brown Butter Sauce
From Michael Noble, chef and owner NOtaBLE and The Nash.
Dried blueberry marinade:
- 4 T. dried blueberries
- 1 t. orange zest
- 1/3 c. red wine
- 3 T. port wine
- 3 T. red wine vinegar
- 2 thyme sprigs
- pinch of ground black pepper
Place all ingredients in a non-reactive bowl (stainless, china) and toss well. Cover the bowl and let the ingredients steep at least 6 hours, preferably overnight in the fridge.
- 1/2 lb. unsalted butter
- strained liquid from the marinated blueberries (thyme removed), reduced over moderate heat by half and reserved
- marinated blueberries
- pinch sea salt
- 1 t. lemon juice
- 3 T. demi glace sauce, reduced to a syrupy consistency and reserved (available at specialty food shops)
Heat a wide-bottomed saucepan over medium-high heat and add the butter. It will immediately start to melt and bubble and will look like it’s burning. Don’t panic! Keep the butter moving until it settles down and starts to go into the melting stage. Keep cooking the butter at moderately high heat until it foams, you will see browned milk solids begin to bubble up.
When it stops foaming, it’s close to being ready, depending on the “nuttiness” of the sauce you prefer, remove the butter from the heat when it reaches that desired brown-ness.
When the desired color is achieved, immediately tip the butter into a small stainless bowl and let cool slightly.
In a warm saucepan, combine the butter
(including all solids) and the reduced blueberry marinade. Stir – don’t whisk the sauce, you want it to remain “split,” not emulsified. Add the marinated blueberries, the salt, lemon juice and the reduced demi glace.
Serve this delicious sauce warm with the porchetta. Any leftovers can be kept refrigerated for future use with duck, chicken, pork or bison dishes.